INGREDIENTS
Everything you have NOT used is cauliflower, 2 potatoes, 2 ounces of mixed sheep ricotta, 1 egg (optional), 3 tablespoons of grated smoked ricotta, 3 tablespoons extra olive oil, salt, 1 lemon, nutmeg.
PROCEDURE
Boil the potatoes and mash them with a potato masher. Boil 1 liter of water with a little salt, dip the cut cauliflower into it and cook it for 20 minutes, OR steam until tender. Drain and squeeze well, blend. In a bowl, mix the ricotta with the oil, grated lemon peel, grated nutmeg, salt and egg. Add the whipped cauliflower, potatoes, and smoked ricotta. After mixing everything well, fill the single-serve molds (or a baking dish) and bake in a preheated oven at 180 degrees for 15-20 minutes. Serve the portions with the sauce.